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Cookie: 1 pt. Chocolate Dipped Coconut Snowballs

Source of Recipe

Maple


List of Ingredients

1/3 cup butter -- softened
2/3 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla
1 1/3 cups flour
1 4 ounce bar sweet baking chocolate -- finely chopped
1/2 cup finely shredded coconut
1/2 cup finely chopped pecans -- toasted
12 ounces bittersweet or sweet baking chocolate -- chopped
4 teaspoons shortening
2 1/2 cups finely shredded coconut -- toasted


Recipe

In a bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, baking soda and salt. Beat until combined. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer, stir in any remaining flour with a wooden spoon. Stir in the finely chopped sweet chocolate, 1/2 cup coconut and the pecans. Shape dough into 3/4" balls. Place balls 2" apart on ungreased cookie sheets. Bake at 350 for 10 minutes or until edges are browned. Remove and cool on a wire rack.

Meanwhile, in a saucepan melt bittersweet chocolate and shortening over low heat, stirring until smooth. Dip cooled cookies in the melted chocolate, allowing excess to drip off. Transfer to a cookie sheet lined with waxed paper. Sprinkle with toasted coconut. Chill until firm (about 1 hour).

Makes 60

Per Serving: 32 Calories; 1g Fat; trace Protein; 5g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 28mg Sodium.